HOUSEHOLD HINTS

Star (Christchurch), Issue 1125, 19 December 1914, Page 3

HOUSEHOLD HINTS

■■ Grass stoics may. be removed frcm whit*' ' clothes by first of ail rubbing- the soiled pari • carefully with a, little fresh -laid before washing in the usual way. ■ Wrinkled Bilk may be rendered nearly ai beautiful as when new by sponging: thesur- " face with a weak solution of- gum arable, then ironing it on tno wrong side. •To clean silver, placo the quantitv of whit, ing required in a saucer, acd add equal quantities of methylated 6pirits and water.. To- this -add ft few drop* of turpentine, and applv in the usual wav. To Clean a A\hite Straw Hat—Take twa ounces of pojydeied sulphur and a Jeniou, Cut the lemoji in half, dip in the sulphur, then rub on tha straw. Bepeai process wislj other half of lemon, thsn sponge with cold water, and place in air to dry. \ Strawberries in Jelly. --Take half a pint ol gooseberry juice, s!b" strawberries,. 51b best . preserving sugar, the weight of the half-pint of juice of sugar. ' Brinj the sugar and gooseberry juice 'to tho'hoil; put in tho strawberries, and boil half kn hburl

Pounded Strawberries.—Prepared in tiij way,-, the fruit win" keep fresh 'for sohin mouths, and is very suitable for. strawberry cream. Take •an equal weight of sugar antf berries. Pound -the former, add it to thai berfies, and again pound both- together till smooth. Put it into jars and tie down close. 'J- '■.■•■' '■'•.''.'"'>'

Gooseberry ; Jam.—Gooseberries for jam should net be too ripe.. Cut off. stalks, also tops: Rub berries in a daiirp elolh to clean them; weigh them. Equal weight sugar and fruit. Boil sugar with, water (one teacupful to each pound) for a quarter of an l hour; skim carefully; then add fruit, and siinm'er gently* till clear and Srm._ ...'. .

Steamed Fish, pudding.—Shied or pound about 3oa of cooked fish, and season with salt and a little peppers Melt *oz of butter in a 'saucepan, add the fish'and some fresh boiled and mashed - potato, and : mix well. Stir in an egg beaten,arid raised with about one and a half t&blespoonfuls of milk. Turn into a small mould,. and " steam for about three-quarters of an hour. Turn out and serve at once.

' Strawberry Jam.—Equal weight of strawberries and sugar,- and one pint red "currant juice to,ea<Bi pound of fruit. Scatter some of the sugar over the strawberries, giving tha dish a. shake so as to coat, -under as -well aa upper sido of berries., 'Next,.day make a" syrup "with the juice, the,rest of the sugar, and tho.red currant juice, and irto this simmpr the berries till they jelly. Lemon Sago (cold).—Overnight put to soak three-quarters of a teacupful of medium-sized sugo in four cupfuls of water, half a cupful of. brown sugar (or less "it much sugar ia dis'iked), the rind of ■ a lemon-finely grated, and two tablespoonfnls of golden syrup. Xcxt day boil until'the ■mixture looks clear, stirring frequently, and adding a little mora water if .necessary. Add the juice of tha lemon from which the rind was taken,'and set in a china moiild. Canary Pudding.—Take two eggs, weigh ihem, and take their weight in.butter, caster , sugar and flour. Cream the butter and sugar as for * cake, beat in th« eggs one at a time; add the grated rind of -an orange and a small" piece of well-chopped candied peel and a tablespoonfnl of milk. Sift in the flour and a teaspoonful of. baking powder, stir lightly, pour into c well-butter;, ed basin, cover with greased paper, £EcJ steam for two hours. Children's Plum Cake.—Mis in a basin Jib of flour with a teaspooiiful of baking .' ' powder and -2oz of Sue sugar, afterwards crumbling in "2oz of butter. Prepare 2oz of sultana raisins and fJoz of currants, mixing them with the contents of the baun". Then beat an egg, add three-quarters of a teacupful of sweet milk, and mix with the other ingredients. Lastly,, add a drop or two of lemon -flavouring. Bake in a buttered and floured cake tin. in a moderate oven. Eako halt to three-quarters of an hour.

A Simple Christmas Pudding.—Kaisins, currants, flour ar.d suet, threc-q-.iar.ters of a, pound" of each; half a . pound .of breadcrumbs,/ two tt;g*, half a pound' of warm treacle and a kaspoonful of ginger.- ' Warm the treacle and add a little milk. Mix « 1 the ingredients together. Bo sure to have tho sue: chopped very finely and the fruit carefully prepared. Boii at leant eight hours ar.d three more iho day of serving-.'

Eich Christmas Pudding.—Halt.» pound o! beef .sue:, quarter of u- pound 01 flour, quarter of a. pound of breadcrumbs, half a pound of stoned raisins, hch" a pound of currant?, two pieces of candied neoi. Mix these ingre» clients with three well-beaten eggs. Mix all thoroughly, and tilt basins quite full of tho pudding mixture, pressing-'it well down. Tia a floureil cloth over and boil at a gallop ior ten hours. Tho day of serving boii the pudding four hours mora. THE VEGETARIAN'S COUNTER. Granola and Xut Roasi.—Moisten four cups granola with boiling' salted water, flavour with herbs or minced onion; then add half a : pound chopped . nut cheese or other nut moat. ' M'ls, bake half an hour in buttered baking dish, and serve with brown gravy. Blown Gravy.—Take one fablespoonful "of olive oil; heat in a pan. Add two tablespoons of Hour, sprinkled in rubbed smooth. _ Brown nicely, then pour in two c;m f jil& c: hot wit to'taste.,'Strain, nd'l haif ft er.pfai of tor.:ato puti>, and reheat. Yeget.vilo Fritter?.—Mf.sh one and, a half cups of cooked jrrceu peas very smoothly, and season to taste with salt "and a few drops of sauce. Mix with them otto cup of nicety seasoned mashed potatoes,- half a cup-Vf of ■ breadcrumbs, tho well-beatgn yolk -of "oners' egsr, a. tablespoon of melted butter,. and two; 1; tablespoons of sweet cream. When cord, form * * ' into small balls, roll in beaten egg, then in ; 'fine crumbs, and fry in deep fat. Droia wi moment on paper, ti«o-aerve at one*.